Karuvepillai Poondu Kuzhambu ( Curry leaves Garlic Kuzhambu)

When i heard of the herbs and spices event, i couldnt wait to make something. It was my favourite herb Curry Leaves. I love the flavour it imparts to any dish with it is tempered. In my opinion, curry leaves and hing are the most romantic couple when it comes to the world of south indian cuisine. They give out such a wonderful aroma that you start drooling the moment you see the dish. Sometimes i feel jealous about my mom. She has a whole cluster of curry leaves trees in the house. When she needs some, she will go out and pluck one sprig or two with a satisfactory smirk across her face in my presence. She knows i cannot get curry leaves in the way that she does. My hunt for them is always a combination of visiting several sabji shops and asking “Bhaiya, kadi patha che??? ” And i ll only be rewarded with a grunt of a “nathi che.” Thats in gujarathi and finding curry leaves, good fresh ones in baroda is like manna from heaven in Baroda. But one day, i got lucky and i found so many of them at a store nearby. And it so happened to be  the day i read about the event. I decided immediately i ll make Poondu Karuvepillai kuzhambu. There are many versions for this, with tomatoes, with shallots etc but for me this works best. I love this with plain rice, paruppu saadham, dosa, idly or even as a side dish for curd rice. I make it and store it in the fridge. It lasts me for 3 days. The nutrient value is high and the taste is delicious. The garlic fights cholestrol and curry leaves are rich in iron. They make your hair grow stronger and prevent premature greying of hair.Curry leaves also help in fighting diabetes caused due to obesity and helps in weight reduction when eaten raw in the early morning for 3 months continuously The sesame oil that is used in making this cools down your stomach and the pepper helps digestion. . So we eat this whenever i find curry leaves and we all love it. So make some and relish it.

Prep Time: Under 10 mins

Cook time: Under 20 mins
Source: Amma and MIL
Lasts for 2 to 3 days
Serves: 2

What you need?

Tamarind extract from a small lemon size tamarind
For Grinding:
Curry leaves 1 and 1/2 cups
Sesame oil 2 tbsp
Garlic cloves 7 to 8
Toor dal 2 tsp
Channa Dal 2 tsp
Dry chillies 5
Pepper corns 1 tsp
Dhania or coriander seeds 1 tsp

For tempering

Seame oil 1 tsp
Hing a large pinch
Mustard seeds 1 tsp
Urad dal 1 tsp

How to make it?

Heat a kadai. Add a tsp of sesame oil and saute the dals, chiili, pepper corns and dhania till aromatic. Be careful, those pepper corns burst while you saute them.
Keep aside. In the same kadai, add a lil more sesame oil and saute the curry leaves till they wilt. Take care not to burn them. Remove from fire and set aside. Now saute the garlics in the same kadai till light brown. Set aside. Let the dal mixture, curry leaves and garlic cool down.
Now grind all of them together to a paste.
Heat the same kadai with the remaining sesame oil and add the paste and saute for 3 to 4 mins.
Add the tamarind extract and the salt and mix well. Simmer on a medium flame till oil seperates or the raw smell of tamarind goes away. This takes about 10 mins.
Now, temper with mustard seeds, urad dal and hing sauteed in sesame oil.
Serve hot with dal rice or plain rice or idly or dosa. And go on and smack your lips.
 This is my entry to PJ s event Herbs N Flowers hosted by Anamika of Taste Junction


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